Green Lentil Fritters
Recipe from Connor Curan
What does Pride mean to you?
For me, it’s my everyday life, my existence, my heritage—it’s who I am, who I love, and what I love.
With Mardi Gras this weekend, I’ll be celebrating a part of me that fills me with pride. But I’m equally proud of my unique connection to my Greek heritage and the food that comes with it. I honor that side by doing what I love: cooking Greek recipes, like these herbed lentil keftedes.
Sharing Greek recipes in the most approachable, accessible, and achievable way brings me so much joy. Seeing them resonate with all of you means the world to me. And right now, I’m especially proud to be using the Our Place collection to bring it all together—because, like my cooking, it marries aesthetics and practicality like no one else.
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What You'll Need
Ingredients
- 200g spinach
- 5 garlic cloves, peeled
- 1 large shallot, peeled
- 1 (400g) can lentils, drained and rinsed
- 2 eggs
- 1 bunch parsley, leaves only, washed (reserve some for garnish)
- 1 bunch dill, leaves only, washed (reserve some for garnish)
- 15 green olives, pitted
- 1 lemon, zested and cut into wedges
- ½ tablespoon ground cumin
- 100g feta cheese, crumbled
- ¾ cup breadcrumbs
- 2 tablespoons plain flour (plus more as needed)
- Salt, to taste
- Neutral cooking oil (such as canola or vegetable)
To Serve
- Greek yogurt
- Crunchy chili oil
Directions
Step 1
Place the spinach in a bowl and pour boiling water over it. Let sit for a couple of minutes until wilted, then drain. Rinse with cold water and squeeze out as much liquid as possible. Set aside.
Step 2
In a food processor, combine the garlic, shallot, lentils, and eggs. Blitz until smooth. Add the parsley, dill, green olives, lemon zest, cumin, and a pinch of salt. Pulse until well combined but still slightly chunky.
Step 3
Transfer the mixture to a bowl and stir in the breadcrumbs, flour, and crumbled feta. Mix well. Test by forming a small ball—if it holds its shape, it’s ready. If the mixture is too wet, add a little more flour until firm enough to handle.
Step 4
Heat a pan over medium-low heat and add a thin layer of oil for shallow frying. Once the oil is hot, reduce the heat slightly. Form medium-sized balls, pressing them firmly in your hands before placing them in the pan. Use a spatula to flatten into fritters and cook for 3 to 4 minutes per side, or until deep golden brown. Adjust the heat as needed to prevent burning.
Step 5
Transfer the cooked fritters to a paper towel-lined plate to absorb excess oil.
Step 6
To serve, spread a dollop of Greek yogurt on a plate, stack the fritters on top, and drizzle with crunchy chili oil. Garnish with fresh parsley, dill, and a lemon wedge for squeezing.
Step 7
Conor Curran
Conor Curran is a Melbourne-born chef and content creator known for his modern Greek cuisine. He gained recognition on MasterChef Australia Season 13 and later appeared on The Challenge: Australia. Conor shares his culinary creations and travel experiences on social media under the handle "Creamy Confusion."
